Swordfish are edible marine fish whose snout is elongated like a sword used to catch its prey. It is a fatty fish and is usually sold in the form of steaks.
It has white flesh and is mostly found in the Atlantic Ocean. It is quite popular seafood because of its pleasant smell and sweet taste. Unlike other fishes, it does not stink and therefore is easy to cook.
What Does A Swordfish Taste Like?
Swordfish smells like seawater; fresh and clean, it feels good to smell, unlike other fishes that smell stinky, and their odor is unbearable.
Swordfish is one of the meatiest fish; it has a moist and dense texture to it. The nature of the water from which the fish arrives and its size affect the texture of its meat; for example, the white fish from cold water holds more sweetness and moisture as compared to the fish from warm water that has pinkish and light brownish meat, which has more oil content.
Also, if the texture of swordfish steak is tough and the meat is dark brown or smells, it means it is from an old and big fish.
Swordfish have a mild sweet taste rather than the strong tangy taste of many other types of fish. This sweet flavor strength is enhanced by its moist and meaty texture.
It is a very delicate fish, and when fresh, the taste of swordfish is very delicious.
There are several different cooking methods for swordfish meat, some of which are following;
There are two famous ways of making steamed swordfish
The most renowned Bagnara style swordfish recipe has its origin in Italy as its Calabrian coast is famous for catching and cooking swordfish. This Italian recipe for swordfish includes the ingredients: extra-virgin olive oil, lemon thinly sliced, small capers, garlic, fresh swordfish steak, kosher salt, freshly ground black pepper, dried oregano, chopped fresh parsley. The instructions are simple first; you have to preheat the oven to 425 degrees. Prepare a water bath in advance as you will need it later. Bring the water to a boil and set a rack onto it. Now in a baking dish drizzle, a good amount of olive oil. Throw the lemon slices, garlic, and capers in it. Toss the lemon slices such that they are fully covered with oil and then this them out. Take the swordfish steaks dry and season them nicely with kosher salt, black pepper. Layout the seasoned fish steaks on the baking dish and sprinkle some oregano and parsley on it; also, top it off with the coated lemon slices. Now place the baking dish on the rack set into the water bath. Cover the baking dish with aluminum foil. Carefully put this setup in the preheated oven. It will be done in about 10 to 12 minutes. Dish it out and garnish with some parsley and pan juices. Your steamed swordfish is ready to serve.
Another interesting and lavishing recipe is the aromatic steamed Asian swordfish. You need spring onions, pak choi, mange-tout strips, lemon juice, Thai fish sauce, roasted sesame oil, swordfish fillets, lemongrass, red chili, garlic, ginger, kaffir lime leaf, vegetable stock, mixed basmati, and wild rice. In a bowl, mix chopped (lengthwise) spring onions, pakchoi, and mange-tout. In a separate container, whisk together lime juice, fish sauce, and sesame oil. Sprinkle some of it on the spring onion mixture. Cut out 4*30cm squares of parchment paper and arrange one-quarter of shredded greens onto it, and put a piece of swordfish fillet over it. Lightly crush some chopped lemongrass, chili, garlic, and ginger, stir in the remaining lemon juice, and spread it on the fish. Sprinkle some shredded lime leaf on it and fold the parchment paper in the form of rolls. Arrange them in the steamer basket. In a saucepan, pour the vegetable stock, lemongrass, lemon juice, and rice. Please bring it to a boil, and then cook with a covered lid for a few minutes. Put the steamer basket on it and cook for 15 minutes. Turn off the heat and let it sit for 2-3 minutes. Carefully open the parcels pour juices into the rice, and mix. Dish out the rice on a plate and side it with the fish and greens.
One of the best ways to cook swordfish is to grill it. First, you have to prepare a quick marinade for fish, including olive oil, honey, soy sauce, fresh herbs, lemon zest, and garlic.
Mix them all. Marinate the swordfish stakes with the lemon garlic marinade you have prepared. Don’t forget to save some for later.
Marinate it for 30 minutes to 8 hours. After the marination, grill the fish until it turns opaque. Brush it with the leftover marinade and serve. The taste will be mouthwatering if you use fresh fish.
The best swordfish frying recipe I have tasted is pan-fried swordfish. The ingredients you need are swordfish steak, extra virgin olive oil, salted butter, salted capers, lemon, and salted potatoes.
For salted potatoes, boil them in a saucepan with enough salt to taste salty. Once boiled, drain and let them dry. Heat a frying pan, season the swordfish and drizzle a sufficient amount of oil on the pan, and place the steaks on it.
Cook 20-23 minutes on each side. Once done in a separate pan, caramelize the butter and add capers and lemon juice to it. Pour it over the fish and serve with salted potatoes.
What Are The Pros And Cons Of Eating Swordfish?
The pros of eating a swordfish are that it is rich in a wide range of essential nutrients. It is rich in Omega 3 fatty acids, which reduces coronary heart disease. It is a rare natural food source of vitamin D, vital to bone health, immune system, and respiratory system. Several enzymes require selenium for their functionality, also provided by swordfish. Some swordfish have carotenoids in them, which make their flesh orange hence named pumpkin swordfish.
The cons of eating a swordfish are high mercury content, which can accumulate in the body and be harmful. Moreover, swordfish are expensive, and there are many other cheaper options.
How To Know If A Swordfish Has Gone Bad?
If a swordfish smells fishy and has gone dark brown with a slimy texture instead of its firm texture, then the swordfish has gone bad.
A fresh swordfish has a medium fat content and turns white when cooked. A fresh swordfish can last up to three to four days in the fridge.
FAQ – What Does Sword Fish Taste Like
Yes, swordfish tastes good. It is a meaty fish and has a sweet, mild taste to it. It is one of the best-tasting dishes.
Compared to tuna, swordfish has a slightly stronger taste and has a buttery flavor.
when buying swordfish, please choose a moist, firm texture with no discoloration and brownish shade. The brownish one indicates it is from a big fish that’s pretty old and also is high in fat content.
Chicken and swordfish both have a mild taste, but they taste different due to their different texture. Swordfish have a firm and dank texture compared to chicken which has a dry texture.
Escolar sashimi is quite comparable to swordfish. Both have a mild taste to them. Some say Mako and a fish are similar to swordfish.
Final Words – What Does Sword Fish Taste Like
All in all, swordfish is a pretty famous seafood, and it is commonly found in oceanic regions worldwide. It tastes mildly sweet and smells fresh and clean, unlike other fish with a bad odor. When buying swordfish, go for the one that has a firm and dank texture.
The waters from where fish comes effects the texture and flesh of swordfish. It is a very delicate fish and is mostly cooked in the form of steaks. Three main ways to cook swordfish are steaming, grilling, and frying it.
Some common recipes are the Bagnara style swordfish, aromatic steamed Asian swordfish, and pan-fry swordfish.
People think it tastes like chicken, but there is a huge difference in their taste basically due to their moist texture in the case of swordfish and dry in chicken.
Escolar sashimi and Mako, a shark, are similar to it. Swordfish can be a substitute ti tuna, but it has a more strong flavor.
There are both benefits and disadvantages of eating swordfish. It is healthy because it provides a range of nutrients essential to the body.
But also has a high mercury content, due to which it was also banned for some time. It is expensive as well.
Overall it is a delicious fish and is preferred over many other fishes.